Baked Falafel Snack Bites

8
Easy
Side Dishes

Characteristics

Kid Approved Vegetarian Vegan Low Sodium Without nuts

Nutritional Facts Per Serving

120
Calories
4 g
Protein
11 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 7 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  120 mg
  • Carbs 11 g
    • fiber  3 g
    • Sugar  1 g
  • Protein 4 g

Ingredients

  • 3/4 cup (175 mL) drained and rinsed chickpeas
  • 3/4 cup (175 mL) drained and rinsed black beans
  • 1/2 small onion, finely chopped
  • 3 tbsp (45 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) olive oil, divided
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) baking powder
  • 1/4 cup (60 mL) cooked quinoa
  • 1/4 cup (60 mL) finely chopped fresh parsley

Method

  1. In food processor, add chickpeas, black beans, onion, tahini paste, lemon juice, 1 tbsp (15 mL) oil, garlic and cumin. Sprinkle baking powder evenly over top. Pulse, scraping down sides of bowl as needed, until mixture is smooth. Add quinoa and parsley; pulse until combined. 
  2. Preheat oven to 375°F (190°C). Using damp hands, roll chickpea-quinoa mixture into 24 balls. Arrange these falafels on parchment paper-lined baking sheet; brush with remaining 1 tbsp (15 mL) oil. Bake 18 to 20 min. or until set and golden brown on bottoms. 
  3. Serve warm or at room temperature. Or store chickpea-quinoa mixture in airtight container in refrigerator for up to 3 days before cooking. Store cooked falafels for up to 2 days in airtight container in refrigerator or freeze up to 1 month.

Tip: Add pinch of cayenne to chickpea-quinoa mixture for spice.

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